Serves: 6
INGREDIENTS
800 grams buttercup pumpkin
4 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, thinly sliced
1 1⁄2 teaspoons ground cumin
1 1⁄2 teaspoons ground coriander
1⁄2 cup raisins
1 tablespoon tomato paste
1 bag spinach, well washed, tough stalks cut out
1 x 400 gram tin cooked chickpeas, drained and rinsed
sea salt and freshly ground pepper
juice of 1 lemon
Dressing
1⁄2 cup thick plain yoghurt
3 tablespoons tahini paste
2 cloves garlic, crushed
finely grated zest and juice 1 lemon
To serve
1⁄4 cup flaked almonds, toasted
paprika for sprinkling
METHOD
Preheat the oven to 180 ̊C.
Cut the pumpkin into slim wedges, brush with olive oil and season.
Place on a lined baking tray and roast until just tender. Set aside.
Heat the olive oil in a sauté pan. Add the onion, garlic, cumin, coriander and the raisins. Season and cook until the onion is tender. Stir in the tomato paste and cook for 1 minute. Add the chickpeas and spinach and cook for 3 minutes to wilt the spinach.
Stir in the lemon juice and set aside to cool.
Dressing: Whisk the yoghurt, tahini paste, garlic and the lemon zest and juice in a bowl and season. Whisk in enough cold water to make a pourable dressing.
To serve: Arrange the pumpkin on a serving platter and spoon over the spinach and chickpeas. Drizzle with the yoghurt dressing and scatter over the almonds and a pinch of paprika.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.